2.5 cups cooked chickpeas
2 tbsp olive oil
3 cups veggies (carrots, bell pepper)
Pinch of asafoetida
1 tbsp grated ginger
Pinch of chilli powder
1 cup tomato passata
1/4 cup coconut milk (thick one )
1/4 tsp black pepper
1 1/3 tsp himalayan salt
1 tsp soy sauce
Handful of spinach
1/4 cup fresh cilantro
- In pan heat up olive oil and saute veggies for few min.
- Add asafoetida, chilli and ginger and fry for few min.
- Add tomato passata and bring to boil. Add coconut milk and cook for few more min.
- Add salt, black pepper, spinach and cilantro.
Say thanks to the provider — God/universe/nature.
Thanks and all the best. Love, LS